Want Better Sauces?

I recently read an article that said that the secret to a great sauce, particularly a brown sauce or red wine sauce is using some demi glace in the sauce. My understanding is that you get the best tasting demi glace by simmering veal bones with a brown stock sauces for hours and reducing it until it is almost nothing. The marrow in the bones seeps into the stock and thickens as it cooks. While the initial smell is not appealing, it is said to enhance any red wine or brown sauce served by giving it a deep, complex flavor like a bold, hearty Napa Cabernet.

I expressed my curiosity about demi glace to my stepdad when he came to visit and he showed us how to make a demi glace. He was gracious enough to supply the veal bones and we added some carrots, celery, onion, beef stock and some fresh herbs (I believe). This simmered for at least 8 hours, cooled and gelatinized for another 8 hours and then he poured it into ice cube trays for storage and ease of use.



Check out the photos...

Above & Below: Bones, stock and veggies are in the pot and being brought to a simmer.



Below: So our explosive gas alarm malfunctioned and wouldn't stop going off while we had the stock pot on the range, so we had to move it outside since hearing damage was not on the menu that day. Plus, I'll admit that the smell of the marrow/bones wasn't as appealing as your typical simmering stock sauce.

Below: It's starting to reduce...

Below: After hours and hours of cooling, the demi glace is ready for storage. We opted for ice cube trays.

Below: We love having the demi glace in ice cube trays because you can pull one or two out of the freezer and not waste any demi glace. Given the hours of work it takes to make, it's worth the few dollars to buy the ice cube trays.

Hint: Ice cube trays are great for making baby food!!

We can't wait to use the demi glace in a red wine mushroom sauce that we serve with steaks. It's always seems like it's missing a little something and I'll bet this is it!!

Just a cute shot of the munchkin!!!

If I learn anything new about making demi glace in my cooking classes, I'll add a blog!